Sour Cream Enchiladas
Sour Cream Enchiladas
1 lb. lean ground beef
½ C. onions
1 15-oz. can red beans
1 can cream of mushroom
1 C. milk
1 C. sour cream
½ can chopped green chilis
Brown the ground beef with the onions, then add the red beans. Combine the last four ingredients, then add to meat and beans.
Spoon mixture into flour tortillas. Roll up tortillas and place in a pan. Lay tortillas side by side in the pan. Pour any remaining beef/soup mixture over the top of the tortillas.
Bake at 375˚ for 30 minutes (until bubbly). Sprinkle with cheddar cheese. Top with lettuce and tomato if desired.
